Chicken Marsala
1/4 c. all purpose flour
1/4 c. all purpose flour
4 pieces heavy duty foil
2 tbsp. The Spicy Olive’s Persian Lime Olive Oil
6 tbsp. Marchesa Balsamic Pesto (available at The Spicy Olive)
4 tsps. The Spicy Olive Wild Mushroom & Sage Olive Oil
1/4 c. The Spicy Olive’s Organic Garlic Olive Oil
1 cup soy sauce
The Spicy Olive’s Holiday Ham
1/3 cup The Spicy Olive’s Vermont Maple Balsamic Vinegar
1/3 cup The Spicy Olive’s Organic Butter olive oil
1/4 cup Steinke’s local honey (available at The Spicy Olive)
Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together and use to baste ham. Bake ham at 350° in oven basting frequently with the above mixture until done, about 50-60 minutes.
Enjoy!
The Spicy Olive’s Holiday Beef Tenderloin
1 whole beef tenderloin
1/3 cup The Spicy Olive’s Organic Garlic olive oil
2-3 tablespoons Steak Seasoning like McCormick’s Montreal Steak seasoning, Butt Rub sold at the Spicy Olive or The Spice and Tea Exchanges meat rubs sold at The Spicy Olive or use sea salt and pepper.
Keep the beef tenderloin whole. Rub the tenderloin with the garlic olive oil and seasonings of your choice until well coated. Place tenderloin on grill or in 400 degree oven and cook until internal temperature in thickest part is 140- 145 degrees. End will be more well done and the center will be rare so that all your guests should be able to find a piece to please.
The Spicy Olive’s Skillet Paella
3 Tablespoons The Spicy Olive’s Garlic, Milanese Gremolta or Lemon olive oil
3 garlic cloves, minced
1&1/2 cups Arborio rice
2 ounces dried chorizo, cut into 1/4 inch cubes
1/4 cup dry white wine
1&1/2 cups chicken broth
1 (14.5 ounce) can diced tomatoes, drained
3/4 pound large shrimp (31-35) peeled and deveined
1 cup frozen peas, thawed
sea salt and pepper, to taste
Step 1: In a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
Step 2: Add wine and cook stirring until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, about 10 minutes.
Step 3: Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Serves 4.
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
513-847-4397
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
513-376-9061
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419
937-247-5969